preheat the oven to 350in a large cast iron casserole melt the butter in 1 Tbsp olive oiladd the chuck steak and season with salt and buttercook over medium high heat until the meat is nicely brownedadd the diced onion and garlic,continue cooking 5 minutes moreadd the flour and stir to coat the meatadd the wine,thyme and bay leaves and bring to a boil stiring up any browned bitscover and place in the preheated oven for 1 1/2-2 hours until the meat is tenderwhile meat is cooking place the panceta in a sauce pan. add enough water to cover by 2″bring to a boil,lower heat and simmer 30 minutes. remove drain and cool before slicing the pancetta into 1″ chunksabout 20 minutes before the meat is done,combine the pancetta,cipollinis’mushrooms and carrots in a large skilletadd the remaining 1 Tbsp olive oil,1/4 cut of water,the pinch of sugar,a pinch of salt and some fresh ground pepperbring to a boil,cover,reduce heat and simmer 15 minutesuncover,turn the heat to high and cook about 5 more minutes,until the water is gone and the veggies are tenderadd to the cooked meat,stir to mix well